Grilled Salmon with Spicy Plum Salsa

Light and fresh salmon with fresh summer plums! The salsa brings the heat as a topping to the salmon, but if you prefer a milder relish, remove the seeds from the jalapeño.

4 (5-7 oz) salmon fillets

Marinade:
2 Tbsp. extra virgin olive oil
¼ cup lemon juice, freshly squeezed
¼ cup tamari soya sauce
3 Tbsp. Dijon mustard
4 cloves garlic, finely minced

Plum Salsa:
2 Tbsp. pure honey or brown sugar
1/3 cup apple cider vinegar
1 medium jalapeño, minced
4 large plums, halved and diced into ¼" pieces
½ medium red onion, finely minced
2 Roma tomatoes, diced into ¼” pieces
2 green onions, cleaned and finely minced
2 Tbsp. fresh mint, finely minced
1 Tbsp. fresh cilantro, finely minced
½ Tbsp. fresh ginger, finely minced
2 Tbsp. lime juice, freshly squeezed
2 Tbsp. olive oil
sea salt
black pepper, freshly ground

Combine all marinade ingredients together in a shallow glass baking dish and add salmon fillets turning to coat all sides. Let marinate for about 30 minutes.

Heat honey and apple cider vinegar in a small saucepan over medium heat until mixture is reduced and syrupy. Remove from heat and let cool. In a medium bowl combine remaining salsa ingredients together and stir in honey mixture when cooled to room temperature. Season with salt and pepper.

Remove fillets from marinade and cook on a medium grill for 3-4 minutes per side or until opaque and cooked through. Spoon plum salsa over fillets and serve along with a spring salad and wild rice if desired.

Makes 4 servings.